Place a chicken breast between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound the chicken to about ½ inch thickness. Repeat with the remaining chicken breasts.

In the first shallow dish, add flour mixed with salt, pepper, and garlic powder. In the second dish, beat the eggs. In the third dish, place the breadcrumbs.

Take one chicken breast and dip it first into the flour mixture, ensuring it is fully coated. Shake off excess flour, then dip it into the beaten eggs and allow excess to drip off. Finally, coat it in breadcrumbs, pressing gently to adhere. Repeat for all chicken breasts.

In a frying pan or skillet, heat about ¼ inch of vegetable oil over medium-high heat. To check if the oil is ready, drop a small piece of bread into the oil. If it sizzles immediately, it's ready for frying.

Carefully place the breaded chicken breasts into the hot oil, two at a time, to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and cooked through.

Remove the schnitzels from the pan and place them on a platter lined with paper towels to absorb excess oil. Serve immediately with lemon wedges on the side.